Grilled Pinwheel Steaks and Roasted Broccoli
- Two 1 ¼ - 1 ½ pound skirt steaks, trimmed
- Extra-virgin olive oil (EVOO), for liberal drizzling
- Kosher salt and coarse black pepper
- Zest of 2 lemons, divided
- 4 tablespoons rosemary, stemmed and coarsely chopped
- 8 cloves garlic, 4 finely chopped, 4 thinly sliced
- 2 cups loosely packed flat-leaf parsley leaves
- 1 ½ - 2 cups large, shaved curls of Parmigiano-Reggiano, use a veggie peeler
- Butcher twine
- 3 bundles baby broccoli, trimmed (or 2 large bundles of broccolini, trimmed)
- 1 ½ teaspoons crushed red pepper flakes, half a palmful
- 1 large red mild pepper, such as a frying pepper or field pepper, seeded and thinly sliced lengthwise
Preheat oven to 425 °F. Prepare outdoor grill or grill pan to medium-high heat.
Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about ¼- to ½-inch thick. Drizzle meat with EVOO and season both sides with salt and pepper. Scatter the zest of 1 lemon on each steak. Halve the zested lemons for grilling and reserve. Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak. Top the parsley with shaved Parmigiano-Reggiano cheese.
On a baking sheet, toss thin florets of broccoli with salt, pepper, crushed red pepper, sliced garlic and red peppers, and dress with just enough EVOO to coat. Roast 15-18 minutes until crispy at edges and just tender.
Brush or spray grill with canola or olive oil and grill the meat about 8 minutes turning once or until desired doneness. Grill lemon halves cut-side down for 2-3 minutes to caramelize.
Douse pinwheels with grilled lemon juice and serve with a pile of roast broccoli alongside.